Pork Chops With Tomato Curry

• 4 teaspoons butter, divided
• 6 boneless pork loin chops (6 ounces each)
• 1 small onion, finely chopped
• 3 medium apples, thinly sliced (about 5 cups)
• 1 can (28 ounces) whole tomatoes, undrained
• 4 teaspoons sugar
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 4 cups hot cooked brown rice
• 2 tablespoons toasted slivered almonds, optional

1. In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan.
2. In same pan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in apples, tomatoes, sugar, curry powder, salt and chili powder. Bring to a boil, stirring to break up tomatoes.
3. Return chops to pan. Reduce heat; simmer, uncovered, 5 minutes. Turn chops; cook 3-5 minutes longer or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Serve with rice and, if desired, sprinkle with almonds.

butter, pork loin chops, onion, apples, tomatoes, sugar, curry powder, salt, chili powder, hot cooked brown rice, almonds

Taken from www.tasteofhome.com/recipes/pork-chops-with-tomato-curry/ (may not work)